Method

01

Combine onion, vinegars, sugar, ginger and 2 tsp salt in a large saucepan over high heat and stir occasionally until reduced by half (15 minutes). Add peaches and stir occasionally, adding sultanas halfway through cooking time, until tender and jam-like, (30-40 minutes). Set aside to cool.

02

Meanwhile, sterilise jars and lids in a large saucepan of boiling water, boil over high heat for 10 minutes, carefully remove jars and lids with tongs and set aside open-side up to cool.

Note Makes about 1.5 litres. Fruit doesn't need
to be salted before pickling, though we recommend adding a little
salt to the pickling liquid. Peach and ginger chutney will keep
stored in a cool, dry, dark place for three months. You'll need to
begin this recipe two weeks ahead.